A Quick Superfood Salad with edemame, beetroot and pomegranate

This fragrant concoction is bursting with colour and flavour, and has all the rich nutrients to leave you fighting fit in the winter months. Part of the gluten free Afternoon Tea at The Marylebone and The Kensington Hotel, this Superfood Salad is usually served in a gem lettuce leaf. It’s also one of the best sellers from the main menu.

The recipe calls for pomegranate seeds, which can be fiddly to remove, unless you use this amazing method. Using a sharp knife, mark round the circumference of the fruit, without cutting all the way through to the flesh. Then firmly twist the fruit, splitting it into two pieces. Placing the pomegranate seed side down, either over a flat surface or into a bowl, hammer the outside with a wooden spoon or spatula. You’ll find the seeds will fall out easily, without you having to pick them out by hand.

It might look like a long list of ingredients, but the preparation time is minimal, and you’ll find you have most of the ingredients already to hand. The step by step recipe is below, so be sure to let us know if you give it a try!

Superfood Salad

Serves 4

Step One: The Superfoods

2tbsp cooked edamame beans (can be shop bought)

2 large beetroots, boiled with skin on for until tender and finely chopped or pre-prepared

1 head broccoli, cut into florets and steamed for approximately 2-3 minutes or to taste

80g feta cheese, diced

1 tbsp sunflower seeds, toasted

Small handful of fresh mint, finely chopped

Small handful of fresh coriander, finely chopped

Chop all of your ingredients and leave to one side.

Step Two: The pomegranate dressing

2 pomegranates, with seeds removed and juiced for dressing

20ml red wine vinegar

1tsp clear honey

3tbsp olive oil

Salt and pepper to taste

In a bowl, mix the pomegranate juice, red wine vinegar, honey and olive oil and whisk until emulsified.

Step Three: The Quinoa

100g quinoa, prepared as per instructions and set to one side

1 stick lemon grass, finely chopped

1 red chilli, finely chopped

2 spring onions, finely chopped

1 small thumb of ginger, finely grated

10ml red wine vinegar

1tbsp olive oil

Small handful of fresh coriander, finely chopped

1tbsp clear honey

Salt and pepper to taste

In a small frying pan over a low heat, gently sweat the chilli, lemongrass, ginger, spring onions for approximately 2 – 3 minutes. Add to the pre-cooked quinoa and mix. Gently add the oil, vinegar, honey and fresh coriander and stir until thoroughly mixed.

Step Four: Assembling the Salad

In a large salad bowl, mix the quinoa with the all the superfoods and dress with the pomegranate dressing as required. Serve at room temperature and season to taste.